Note: This photo is taken with my mobile phone from the Wellness Magazine, Premium Issue, 2007Ingredients:
* 2 cups of risotto rice (for 2 persons) - washed
* 4 medium bananas - sliced into round pieces
* 1 medium yellow onion, 2 garlic cloves, basil - chopped finely
* Leek, green asparagus - chopped into 1/2 inch strips
* 500 ml of chicken broth
* 2 medium tomatoes - quartered
* 4 tablespoons of olive oil
* Parmesan cheese
* Salt and pepper to taste
Directions:
Slowly boil chicken broth over medium heat. Heat olive oil in a deep frying pan, add onion and garlic and stir-fry for 3-5 minutes. Add leek and rice and stir occasionally. Add half of the broth and bring to a boil. Then, reduce heat and let it simmer.
When rice absorbs the liquid, pour in the other half of the broth and boil slowly for another 20-25 minutes. During the last 5 minutes, add in bananas and tomatoes. Add salt and pepper to taste. Turn off heat and sprinkle Parmesan cheese over risotto. Mix and serve hot.
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